30 portions mini muffin size Prune and Honey cake 100ml apple juice 200g brown sugar 220g Honey 300g plain flour 1 teaspoon baking powder 200g ground almonds 300g unsalted butter 4 eggs 25 marinated prunes in Armagnac more syrup Prune and Armagnac syrup 50 g prune 50ml Armagnac 50g Honey 100ml pear puree Pear sorbet 30ml glucose 100gg caster sugar 100ml water 1 lemon juice 500g pear puree Aniseed custard 50ml Pernod 550ml – double Cream 200ml - Milk 2 1/4 Leaf Gelatine 50g -Unsalted butter 100g -Caster sugar Confit pear 6 covers 200g -Conference pear 1 ½ lemon juice and zest 50g Caster sugar 20ml water Pear Liqueur Lemon foam 500ml milk 100g caster sugar 2 gelatine leaves 4 lemons zest only .5g lecithin Candied almonds for the sorbet 100g whole almonds blanched 100g caster sugar Dried pear slices for sorbet Ix pear 50g icing sugar
Place apple juice sugar and honey in a pan bring to boil and allow to cool. Place flour baking powder almonds and butter in a mixer and bring to a crumb. On slow speed pour in the apple juice mix and add the eggs one by one. Place the mix in a buttered muffin moulds. Drain the prunes and keep the juices. Roasted chopped Prunes and put through the cake. Bake at 180 degrees Celsius for approx 20-25minutes. Skewer should come out clean. Allow to cool and pour over the prune juices. Warm all the ingredients together blends and strain and place in a squeezy bottle. Make a syrup with the water caster sugar glucose and lemon juice. Add the two mix’s together and churn into a sorbet. Soak the gelatine. Warm the butter, milk, cream, and Pernod together add the sugar and dissolve. Add the gelatine allow to cool. Pour into a glass to set. Peel and dice the pear into even ¼ cm dice. Dissolve the sugar, lemon juice and water. Cook the pear until tender. Reduce the syrup and add back on the pear. Allow to cool. Soak the gelatine. Warm the other ingredients gently add the gelatine allow to cool. Foam as required. Place the sugar in a pan and wet down t saturated solution with water. Boil to soft ball take off the heat. Stir in the nuts allow to crystallize. Return to heat and keep turning the nuts until a caramel is achieved. Recipe from the Culinary Academy